Wednesday, November 2, 2011

If Halloween is over, can Thanksgiving be far behind? Only 3 weeks away and if I don't start planning now, I know that I'll be wishing
that I had. Here's a fabulous cornbread dressing recipe that was given
to me by one of my dear cousins. It's easy to prepare and cooking it in
the crock pot will free up some oven space for the turkey. It also pairs well with roasted chicken or a ham,
and can also stand alone as a delicious entree on it's own. Cest bon, cher! Bon appetit!

In large bowl, coarsley crumble "day old" corn bread and add bread cubes, and set aside. In large skillet, brown sausage with 1 tsp. Cajun seasoning and skim off excess fat. Add trinity and garlic and continue cooking for 5 minutes on medium heat, and set aside.

Add all of the other ingredients to the bowl, except butter. Fold in meat mixture and mix well. Transfer to a greased 4 quart crock pot, dot with butter, and cook on high for 2 hours or on low for 4 hours. Keep warm until ready to serve. Or transfer to a buttered baking dish, cover with foil, and refrigerate. Then, prior to serving, heat through in a 350 degree oven for 15 minutes to 20 minutes.

Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 1/2 tsp.'s baking powder

1/2 tsp. baking soda2 large eggs

1 1/2 cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large
mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and
vegetable oil. And add to the dry ingredients, and stir, until just
mixed, and pour into a buttered baking pan. Bake at 350 degrees for 30
to 35 minutes, or until top is browned and a toothpick comes out clean.

Here's a little clip that I took of Wayne Toups and Zydecajun rev-ing up the crowd at Festival Acadiens, in October. The crowd loved this band and there was a whole lotta boogie-ing going on. Wayne is simply the best accordion player on the planet.

Wayne Toups and Zydecajun

Hoping you're all having a fantastic week. Merci beaucoup for stopping by!

26 comments:

C'est Magnifique. I really must venture into the kitchen one day and treat us to one of your treats. Impossible to pick the first one to try - they all look fantastic. Hope I don't make them all look and taste like lumps of charcoal LOL. Cheers, cher ~ Eddie

I love using my crock pot for big dinners. Thanksgiving the oven is always full and side dishes waiting in line, only to go in after Mr. Tom. I think I will give this dressing a try, it looks delicious. Always.

Hi Marguerite,I often times make my dressing in the Crock Pot, but your recipe with the Andouille and cajun spices looks really delicious. I pinned your post, it is great! Thank you so much for sharing with Full Plate Thursday and come back soon!Miz Helen

Delicious! When it comes to turkey, I can take it or leave it. But not cornbread dressing! OMG! It's so good it's sinful (well, the amount I tuck into, LOL) Printed your recipe. It looks sooooo delicious. Hub returns Thanksgiving Day. Gonna have a small turkey and your dressing and cranberry sauce. Nope, haven't forgotten about the wine!

Thanks for stopping by and your warm wishes. I'm still on a cloud with Remy. Just placed a small announcement in BR's "Advocate" that will run for a week: "Remy Broussard's Christmas" on Kindle, $3.99

Bonjour and Welcome !

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About Me

Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!